Homemade Scalloped Potatoes are the cozy side dish I reach for when I want dinner to feel extra comforting without a ton of fuss. Maybe you have a bag of potatoes sitting on the counter and you need something simple that still makes the table feel special. Or your family wants something creamy and golden to go next to the roast chicken. This recipe checks all those boxes and fills the house with a buttery, oniony smell that screams home. I’ll show you what actually matters so your dish turns out soft, creamy, and scoopable every time. Let’s keep it easy and tasty, and make it feel like a little celebration at the table.
Scalloped Potatoes vs. Au Gratin Potatoes
People mix up these two all the time, and I get it. They both look like warm layers of potato heaven. But they’re not exactly the same. Scalloped potatoes are usually sliced potatoes baked in a simple creamy sauce, often with onions for flavor. Au gratin potatoes typically include shredded or sliced cheese between the layers and often breadcrumbs on top for a crispy crust.
The Key Differences
Here’s how I explain it to friends: scalloped is about the cream and onions, au gratin is about the cheese and crust. If you want pure creamy potato goodness, you’re a scalloped person. If you crave melty cheese in every bite, you might prefer au gratin. One more tip: some folks use a light flour thickener in scalloped sauce, while au gratin leans on cheese to thicken. Both are great, but knowing the difference keeps expectations in check at the table.
“I tried this side dish for Sunday dinner and it tasted like a hug in a casserole dish. My picky teenager asked for seconds, which never happens with potatoes.”
If you’ve ever wanted to make Homemade Scalloped Potatoes that stay creamy without turning soupy, stick with me. By the end, you’ll know which potatoes to pick, how thin to slice, and how long to rest so the sauce settles into silky layers.
What Potatoes are Best for Scalloped Potatoes?
You want a potato that holds its shape but also releases enough starch to help the sauce thicken naturally. I like to keep it simple and choose between two champs. Both are easy to find and dependable.
- Russet: High starch, super tender, and perfect if you love ultra-creamy layers. They can break down a bit more, which I actually love in scalloped potatoes.
- Yukon Gold: Medium starch with a buttery flavor and a velvety texture. They hold their shape better than russets and make a gorgeous golden dish.
A few extra notes: stick to potatoes that are similar in size so the slices bake evenly; use a sharp knife or mandoline for thin, consistent slices; and avoid waxy potatoes like red potatoes because they can stay too firm. When I want a sure win, I grab Yukons. When I want melt-in-your-mouth softness, I go with russets.
If you’re making Homemade Scalloped Potatoes for company and need guaranteed tenderness, Yukon Gold is your best friend. They’re forgiving and taste rich even with simple ingredients.
Tips For Scalloped Potato Success
Over the years I’ve learned a few tricks that make a big difference, especially if you want a creamy sauce and evenly cooked layers. Consider these your guardrails for a better bake.
Slice thin and even. Aim for about 1/8 inch. If the slices are too thick, the potatoes can stay firm in the center. Even slices mean even cooking.
Don’t rinse the slices. That starch helps your sauce thicken naturally. If you wash it off, the sauce can separate or feel watery.
Warm the dairy. A quick simmer of milk and cream with onion and garlic helps the flavors bloom and prevents the sauce from breaking in the oven.
Salt each layer. Light, even seasoning is key. A sprinkle on every layer means the whole dish tastes great, not just the top.
Cover then uncover. Start covered to steam the potatoes, then uncover to get a light golden top. This keeps the inside tender and the top attractive.
Let it rest. Give it 15 to 20 minutes after baking. The sauce settles and turns from soupy to silky. Rest time is the difference between a good dish and a great one.
Use the right dish. A 2 quart or 9 by 13 inch baking dish works well. Glass lets you peek at the layers, and I love that cozy look at the table.
Cheese or no cheese. Classic scalloped is cream based, but a handful of cheddar or Gruyère never hurt. Want it cheesy? You’re skirting into au gratin territory, but it’s your kitchen. Do what your people like.
Finally, remember that Homemade Scalloped Potatoes thrive on simple, good ingredients. Butter, milk, salt, pepper, onion, and potatoes. If those are tasty, the dish will be too.
How to Make Scalloped Potatoes
Ingredients
- 2 pounds potatoes, peeled if you like, sliced about 1/8 inch
- 1 small onion, thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 and 3/4 cups whole milk, plus 1/2 cup cream (or use all milk to keep it lighter)
- 1 teaspoon kosher salt, plus more to season layers
- 1/2 teaspoon black pepper
- Pinch of nutmeg or thyme, optional
- 1 cup shredded cheese, optional for a cheesier bake
Step by Step
- Preheat and prep. Heat your oven to 375°F. Grease a 2 quart baking dish with a little butter.
- Make a quick sauce. In a saucepan, melt the butter on medium heat. Add onion and cook until soft and fragrant, about 4 to 5 minutes. Stir in garlic for 30 seconds. Pour in milk and cream. Add salt, pepper, and a pinch of nutmeg if using. Bring to a gentle simmer, then turn off the heat.
- Layer the potatoes. Place a layer of sliced potatoes in the dish. Season lightly with salt and pepper. Spoon some of the warm sauce over the top. Repeat the layers until you’re out of potatoes, ending with sauce. If using cheese, tuck a little between layers or sprinkle on top.
- Cover and bake. Cover the dish with foil and bake for 35 to 40 minutes, until a knife slides into the potatoes with little resistance.
- Uncover and finish. Remove the foil and bake 15 to 20 more minutes until the top is lightly golden and bubbling. If you added cheese, it will be melty and gorgeous.
- Rest and serve. Let it rest 15 to 20 minutes so the sauce sets. This step matters. Spoon onto plates and enjoy that cozy, creamy goodness.
One more note for Homemade Scalloped Potatoes that truly shine: taste the sauce before you layer. If it’s well seasoned, your final dish will be spot on.
Can You Make Cheesy Scalloped Potatoes Ahead Of Time?
Yes, and it can save you on busy days. You have two options: fully bake and reheat, or assemble and chill before baking. I’ve tried both and I prefer fully baking the day before, then reheating gently. The flavors get even better overnight, and you’re not juggling the oven when guests arrive.
Reheating Tips
If fully baked: Cool completely, cover, and refrigerate up to 2 days. Reheat covered at 325°F for 25 to 30 minutes, then uncover for 5 to 10 minutes to re-crisp the top. Add a splash of milk around the edges if it looks dry.
If assembling ahead: Layer everything and pour over the warm sauce. Cool to room temperature, then cover and refrigerate up to 24 hours. Bake as directed, adding 10 extra minutes since it’s starting cold.
Freezer option: Fully baked pans can be frozen for up to a month. Thaw in the fridge overnight, then reheat low and slow. The texture is a little softer, but still tasty.
When planning make ahead meals, Homemade Scalloped Potatoes are a smart choice. They keep well, they reheat beautifully, and they bring that comforting, homey vibe to the table with minimal stress.
Common Questions
How thin should I slice the potatoes? About 1/8 inch. Thinner slices cook evenly and give you that creamy, layered texture.
Do I have to peel the potatoes? Nope. Peel if you prefer a super smooth bite. Leave the skins on for a rustic look and a little extra texture.
Why did my sauce separate? The heat might have been too high or the dish baked uncovered too long. Warm your dairy gently, bake covered first, and don’t skip the rest time.
Can I add ham or bacon? Absolutely. Sprinkle cooked, chopped ham or crispy bacon between layers. It turns the dish into a comfort meal on its own.
What if I don’t have cream? Use all whole milk and add a touch more butter. It will still be delicious, just a bit lighter. For extra richness, stir in a handful of cheese.
If you’re new to making Homemade Scalloped Potatoes, start simple and season well. The basics done right taste amazing.
Ready to bake a cozy pan?
We covered the differences from au gratin, why Yukon Gold or russet potatoes work best, the simple steps that deliver creamy layers, and how to make the dish ahead without stress. With a few smart tips like thin slicing, warm dairy, and a short rest, you’ll get tender, scoopable perfection. Trust your taste and keep the seasoning balanced. I hope you make this soon and watch it disappear from the table.
Homemade Scalloped Potatoes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and comforting scalloped potatoes, perfect as a side dish or for special occasions. Easy to make with simple ingredients.
Ingredients
- 2 pounds potatoes, peeled if you like, sliced about 1/8 inch
- 1 small onion, thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 and 3/4 cups whole milk
- 1/2 cup cream (or use all milk to keep it lighter)
- 1 teaspoon kosher salt, plus more to season layers
- 1/2 teaspoon black pepper
- Pinch of nutmeg or thyme, optional
- 1 cup shredded cheese, optional for a cheesier bake
Instructions
- Preheat the oven to 375°F. Grease a 2 quart baking dish with a little butter.
- In a saucepan, melt the butter on medium heat. Add onion and cook until soft, about 4 to 5 minutes. Stir in garlic for 30 seconds. Add milk and cream, salt, pepper, and nutmeg. Simmer gently, then remove from heat.
- Layer sliced potatoes in the dish, seasoning each layer lightly with salt and pepper. Spoon some of the warm sauce over the top. Repeat until all potatoes are layered, topping with sauce.
- Cover the dish with foil and bake for 35 to 40 minutes until potatoes are tender.
- Remove foil and bake for an additional 15 to 20 minutes until the top is golden and bubbling.
- Let it rest for 15 to 20 minutes before serving.
Notes
For added flavor, warm the dairy before adding to the sauce. Taste the sauce before layering to ensure seasoning is on point.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg